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Almond biscotti is a classic Italian twice-baked cookie that's crunchy, lightly sweet, and designed for dunking in hot beverages. The two-stage baking process creates its signature hard, shelf-stable texture.
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Preheat oven to 350°F. Line a baking sheet with parchment paper.
Cream butter and sugar together until light and fluffy. Beat in eggs and almond extract.
In a separate bowl, whisk together flour, baking powder, and salt. Gradually mix dry ingredients into the butter mixture.
Fold in almonds and dried cranberries.
Shape dough into a loaf (approximately 12 inches long and 3 inches wide) on the prepared baking sheet.
Bake for 25-30 minutes or until golden and firm to the touch. Remove from oven and let cool for 10 minutes.
Reduce oven temperature to 325°F.
Using a sharp knife, slice the loaf diagonally into 1/2-inch thick pieces.
Place slices cut-side down on the baking sheet and bake for an additional 10-15 minutes, flipping halfway through, until dry and crisp.
Cool completely on a wire rack. Serve plain, drizzled with sugar glaze, or dipped in chocolate.
Store baked biscotti in an airtight container at room temperature for up to 2 weeks; no refrigeration needed due to low moisture.
The first bake sets the dough into a log; the second bake after slicing removes moisture, creating the distinctive hard, crunchy texture that holds up to dunking.
Yes. Raisins, dried cherries, or dried blueberries work well. Use the same amount and chop larger pieces so they distribute evenly.
Store in an airtight container at room temperature for up to 2 weeks. The low moisture content makes it naturally shelf-stable.
Wait 10–15 minutes after the first bake so the log firms up slightly, then use a serrated knife with a gentle sawing motion to avoid crumbling.
Yes. Omit it or substitute 1 teaspoon vanilla extract, though this will change the flavor profile slightly away from traditional Italian almond biscotti.
